I hate diets. There’s far too much delicious food to be eaten in this world to deprive ourselves of it.
And yet, every January, I start one. Sort of.
After a month long of indulgences, including a 4 day sojourn to the dining capital of the southern states: New Orleans, I need to recalibrate my eating.
Out go the cookies, in come the carrots. Skim milk, turkey bacon, and lots of lettuce all went into Sunday’s grocery cart.
The weight watching regime will last about a week or until I feel back to my old self. However, the turkey burger I made last night may just make the regular dinner rotation.
Southwestern Turkey Burgers Makes 4
1 slice whole grain bread
2 tablespoons skim milk
1 pound ground turkey, preferably a blend of breast and thigh
1/4 cup finely diced onion
1/4 cup Monterey Jack cheese
2 tablespoons salsa (I used Frontera Food's Guajillo)
1/2 teaspoon kosher salt
1/4 teaspoon cumin
1/4 cup Greek yogurt
2 tablespoons salsa
Break the bread into small pieces into a small bowl. Sprinkle the milk on top. Mix together the soaked bread, turkey, onion, cheese, salsa, salt, cumin and pepper in a large bowl using your hands. Form into 4 patties. Cook on a preheated griddle. Flip when brown and fry until cooked through.
Mix together the yogurt and salsa. Slice the avocado. Top the burger with avocado and the salsa yogurt.